Making Teese Vegan Pizza With A Friend

I finally got around to trying the “new” Teese! This past weekend, I traded a little vegan pizza-making lesson for a photography lesson with my friend, Jameson (you may remember him from his famous Vegan Taco Soup Recipe). I highly recommend trading free knowledge with your friends; it’s like playing school, but grown up and more useful! Anyway, I was quite impressed with Teese’s new formulation compared to the old, and I even pinched some, pulled on it, and proclaimed, “Look, it’s stretchy!”

For the crust, we used a yeast packet (2 1/2 teaspoons) combined with 1/3 cup warm water, and let that sit for about 10 minutes. We then combined 3 cups whole wheat flour, 2/3 cup water, the yeast water, a teaspoon of salt, and about a teaspoon of Italian seasoning, kneading until a sticky ball formed. The dough ball was put in a lightly oiled bowl, covered with a clean towel, and left in a warm place to rise for about 30 minutes. Finally it was time to roll out the crust, spread with sauce, top with mushrooms and Teese, and bake at 450 for 25 minutes.

This pizza had a thicker crust than I usually make because his pizza pan was so small, but I may have to start making it that way at home. The thicker crust was a bit more like restaurant pan pizza and very tasty. Oh, and someone needs to give this guy some mixing bowls! (I’m supposed to stop making fun of his cookware.) Thanks for letting me take over your kitchen, Jameson!

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I haven’t tried Teese yet, because I tried and got hooked on Sheese. It’s the one made-for-vegans food item I don’t mind splurging on. We haven’t yet made pizza with it, but now I want to give it a try. Thanks for the pizza dough recipe! It’s just the motivation I need. =)

I’ve only tried Daiya, and it is brilliant – I can’t imagine another brand coming closer to the real cheese experience – but I still prefer cheeseless pizzas. Very tomatoey is how I like it, and the cheese just gets in the way.

Thanks again for the cooking lesson, Keri. I’ll have the readership know I promptly polished off the remaining three slices of pizza for lunch the following day. Also, I feel no shame about my small pizza pan—I’m only feeding one person! Most of the time, anyway. But a larger pan would have resulted in bigger slices and more toppings… Hmm…

I’ve only tried daiya mozzarella and galaxy nutrition vegan rice cheese (cheddar) and they are both delicious. Every time i buy another type i dont end up seeing the “milk protein” in it no matter how hard i look, until i get home. I tried to get follow your heart cheese but was unable to find any.

Thanks for the crust recipe! Your recipes are awesome! I’ve tried making pizza crust but no matter how much i knead it, it won’t go elastic. I don’t know. Maybe i’m doing it wrong. I’ll try your recipe. Thanks Keri!

Daiya is my fave, although I want to try Teese. My hubs can’t have soy or anything w/casein, so Daiya is it for him. I tried the We can’t say it’s not cheese, cheddar version and I love it spread on rye toast, but I don’t know that i’d use it on pizza. it’s more of a cold cheese spread. I didn’t like the consistency when it warmed up as I traveled with it the other day ( I brought it w/as my airport snack, since airports generally lack good veggie food)